Pork with Spicy Noodles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cups low sodium chicken broth
A 1 and 1/2 inch piece of fresh ginger, peeled and sliced
1/2 lb udon noodles
1/2 lb shiitake or button mushrooms, cleaned and sliced
1 red jalapeņo pepper, seeded and sliced
2 scallions, thinly sliced
Vegetables such as celery, carrots, water chestnuts, cabbage, red or green pepper, green peas, a little extra onion. Veggies, other than peas, should be thinly cut on the bias. Crunchy colorful vegetables are preferred.
Pork
Leftover grilled pork tenderloin, thinly sliced OR
Pork Cutlets
1/4 cup all-purpose flour
1 large egg, beaten
1/4 cup panko bread crumbs
4 thin pork cutlets, about 3/4 lbs
Salt and pepper
1 tbsp. canola or peanut oil
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Directions: |
Directions:1) To cook the noodles:
Bring the broth and ginger to a boil in a large pot. Add the noodles and cook, stirring often, until the broth is nearly absorbed and the noodles are al dente, about 4-6 minutes. If you are using leftover pork, add the pork slices during the last 2 minutes of cooking. Add the end of the 4-6 minutes, add all the vegetables and jalapeņos (except the scallions) and cook until barely tender, 1-2 minutes. Serve noodles in soup bowls with scallions sprinkled on top.
2) To make pork cutlets:
Place flour, egg, and panko in 3 separate dredging bowls. Salt and pepper the cutlets. Coat first with the flour, tapping off any excess, then the egg, then the panko, pressing down into the panko to help the crumbs stick.
3) Saute the cutlets in the oil over medium high heat, 2-3 minutes per side, until cooked through. Slice the cutlets and serve over the noodles, sprinkled with scallions as above. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: These noodles are spicy! The red jalapeņo adds nice color, but seems hotter than green jalapeņo. Be sure to strip out the seeds from the peppers. The original recipe only called for mushrooms and peppers in the noodles, but they are better with more vegetables and more crunch.
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